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All groups → All products → Rolls → Fruit rolls → No. 475 Creamy fruit roll → recipe number 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: No. 475 Creamy fruit roll recipe number 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 818.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up27.0 316.60 85.48 11.98837.95 0.73 2.31 
Granulated sugar99.85266.61 266.21 —   —   99.75 265.94 
Wheat flour 1s85.5 189.97 162.42 1.29 2.45 1.79 3.40 
Jam72.0 109.79 79.05 —   —   71.60 78.61 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.53 58.41 82.50 57.36 —/0.80 —/0.56 
Sign up12.0 41.18 4.94 3.20 1.32 —/4.70 —/1.94 
Water—  16.36 —   —   —   —   —   
Powdered sugar99.8512.43 12.41 —   —   99.80 12.41 
Chicken eggs [chicken egg] [2]27.0 10.98 2.97 11.99 1.32 0.73 0.080
Cognac or dessert wine—  1.66 —   —   —   —   —   
Sign up—  1.05 —   —   —   —   —   
Vanilla powder99.850.68 0.67 —   —   99.80 0.68 
Essence of rum—  0.056—   —   —   —   —   
Total672.56 12.26 100.40 44.58 365.06 
Output in finished product77.2 632.21 11.5  94.38 41.9  343.16 
Mass fraction by dry matter632.21 14.9  94.38 54.3  343.16 
To the aqueous phase64.8  
List of recipes

Recipe on No. 475 Creamy fruit roll contained in handbooks:

calculations, forms, documents: